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© Meredith Corporation. All rights reserved. Used with permission.
(7 1/2 cups)
Preheat oven to 400°F. Place the turkey tenderloin on one side of a large rimmed baking sheet. Arrange the Brussels sprouts in a single layer on the other side. Brush the turkey with 1 teaspoon oil. Drizzle the remaining 1 teaspoon oil over the Brussels sprouts. Sprinkle turkey and sprouts with salt. Roast, uncovered, for 35 minutes or until turkey is done (170°F) and sprouts are tender, turning turkey once. Remove from oven. When cool enough to handle, cut turkey into 1-inch pieces. Set turkey and Brussels sprouts aside.
Meanwhile, in a large saucepan, combine water, broth, rice, onion and garlic. Bring to a boil; reduce heat. Simmer, covered, for 35 minutes. Add sweet potato and return to boiling; reduce heat. Simmer, covered, for 10 minutes more or until rice and potato are tender. Stir in Brussels sprouts and turkey.
In a medium bowl, whisk together milk and flour until smooth. Add to the soup. Cook and stir until bubbly. Cook and stir 1 minute more. Stir in snipped sage, lemon zest and pepper. To serve, ladle soup into bowls. Garnish with sage leaves.